History of Hongchangxing Instant-boiled Mutton Hotel

The earliest mutton hotpot restaurant in Shanghai belongs to Hong Changxing. This old shop was founded by 189 1 Ma Chunqiao, a famous Beijing opera horse. Originally called "Majiaban Kitchen". 19 13, the famous Peking Opera actor Ma was invited to the Shanghai stage. His uncle Ma, a famous Muslim chef, accompanied him to Shanghai and opened a mutton restaurant on the road. 19 18, Ma Erpa returned to Beijing with his horse, so he gave this store to his friend Hong Sanba. Hong named this store "Hong Changxing", invited a group of famous Muslim chefs from Beijing and started to specialize in instant-boiled mutton hot pot.

"Hong Changxing" started with instant-boiled mutton, but after moving to the first street of China Commercial Street, it still focused on instant-boiled mutton, only improving the quality of instant-boiled mutton. It chose the high-quality beef and mutton product base with clean water and lush grass-the fat and tender sheep of that year, and took less than one third of the whole lamb's meat such as upper brain, fork, grinding stall and cucumber strips. At the same time, the traditional hand-cut mutton was restored. Instant-boiled mutton uses copper chafing dish according to the traditional charcoal burning method.

Hong Changxing's business varieties are constantly innovating on the basis of inheriting and carrying forward traditional characteristics. Now, in addition to brand products such as instant-boiled mutton, China famous snacks such as scallion cake, salted duck and beef dishes, Shanghai-style halal dishes are second to none in Shanghai, and they also have the flavor and characteristics of ethnic minority areas in China, which are widely welcomed and praised by Chinese and foreign guests.